Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
155 Cards in this Set
- Front
- Back
|
The word olfactory is most closely related to which sense?
|
smell
|
|
|
The ability to distinguish between carious odors
|
diminishes over the time of exposure to the smells
|
|
|
The 5 basic taste stimuli include
|
sweet, sour, bitter, salty, and savory
|
|
|
Savory umami taste is actually found in certain
|
amino acids
|
|
|
The sour taste found in some foods comes from
|
the acids found in food
|
|
|
Bitterness is imparted by some substances in foods such as
|
-caffeine
-theobromine -phenolic compounds -alkaloids |
|
|
The feeling of chemethesis may be felt by some individuals eating
|
hot chili peppers
|
|
|
Which of the following answers is not a key recommendation area of the Dietary Guidelines for Americans 2005
|
protein
|
|
|
My Pyramid=
|
is a visual food group plan developed by the USDA to illustrate the concepts of the Dietary Guidelines
|
|
|
Which religion encourgages a vegetarian diet
|
-Buddhism
-Hinduism -Seventh-Day Adventist |
|
|
The correct statement about genetically engineered food is
|
Food can be genetically engineered to delay ripening
|
|
|
GMO stand for
|
genetically modified organism
|
|
|
GMOs can provide
|
-improved resistance to pests
-delivery of nutrients not found in the natural food -delivery of drugs by a food |
|
|
Culture influences food habits by dictating
|
what is or is not acceptable to eat
|
|
|
The word organic..
|
-refers to food products that have been produced without synthetic pesticides and fertilizers
-refers to food products made with crops that have not been genetically modified -refers to food products made from livestock that have been raised without antibiotics |
|
|
Individuals who are most susceptible to foodborne illnesses include all of the following except..
|
and 18 year old teenager
|
|
|
Foodborne illnesses from chemical hazards include all of the following except
|
prions
|
|
|
The majority of foodborne illness is caused by bacteria and approximately ____ percent of the bacteria are considered pathogenic
|
4
|
|
|
The name for any illness transmitted to humans by food is
|
Foodborne illness
|
|
|
Foods most likely to be affected by aflatoxin are
|
pnuts and grains
|
|
|
Unlike bacteria, ____ exhibit "bloom" on foods
|
molds
|
|
|
which of the following needs a living cell in order to multiply?
|
virus
|
|
|
which of the following cheeses have to be discarded if mold is discovered on them..
|
-parmesan and romano
-cheddar and swiss -cottage and cream cheese |
|
|
Cross- contaminantion refers to
|
the transfer of bacteria or other microorganisms from one food to another
|
|
|
One of the more common local types of external verification of a HACCP system for a food service facility is the
|
health depertment inspection
|
|
|
The ____ was the beginning of the government's involvement in food regualtion
|
Food and Drug Act or Pure Food Law
|
|
|
Labeling, food additives, research and education are under the auspices of the
|
Food and Drug administration
|
|
|
The most severe action taken by the FDA to bring a food manufacturer into compliance with product safety standards is to
|
take the company to court in order to have it recalled and destroyed
|
|
|
To make sure that manufactureres filled canned goods to their capacity the FDA established a "content" standard called
|
Standards of Fill
|
|
|
Which of the following items is required on a food label
|
-serving size and number
-calories and daily values -name and address of the manufacturer, packer or distributor |
|
|
All of the following major allergens have been identified by the Food Allergen Labeling and Consumer Protection Act except
|
meat
|
|
|
The nutrient claims allowed for the food labeling term "healthy" includes all of the following except
|
25% less than regular product
|
|
|
State Food safety regulations that are for food products manufactured in the state in which they are sold must equal or exceed the
|
regulations similar to the federal legislation
|
|
|
According to Dr. Wildman, the only effective ergogenic aids are
|
-fluids/water
-creatine -carbs -caffine |
|
|
Ergogentic aids improve performance thru
|
-physiologic means
-psychologic means -anatomic means |
|
|
HACCP stand for Hazard Analysis Critical Control Point
T or F |
True
|
|
|
National surveillance info for foodbornde illnesses ultimately goes to federal offices such as the centers for disease control and prevention
T or F |
True
|
|
|
The creation of the federal agency to oversee food safety has not been proposed
T or F |
False
|
|
|
The tool used by the federal gov to determine whether food manufacturers are following standards is inspection
T or F |
True
|
|
|
Nutrient labeling is not required for food products today
T or F |
False
|
|
|
Only food that has passed inspection may be graded for quality
T or F |
True
|
|
|
The department of Commerce's National Marine Fisheries Service oversees the inspection of fish and fish products
T or F |
True
|
|
|
Food function claims are regulated by the FDA
T or F |
True
|
|
|
Foods that contain any genetically modified material are labeled so consumers know if they are eating GMOs
T or F |
True
|
|
|
Creatine has been scientifically shown to increase muscle size and is effective for sprints and power exercises
T or F |
False
|
|
|
One possible drawback to moist-heat cookery is that ____ may leach out and be lost in the liquid
|
-color
-flavor -vitamins -minerals |
|
|
Cooked veg are best when ____ because this method helps to retain texture, color, taste and nutrients
|
steamed
|
|
|
heat is transferred by ____ in broiling, grilling and microwaving
|
raditation
|
|
|
The correct order for correct measurement of foods is
|
Approximate amount; select correct utensil' use accurate technique
|
|
|
In food prep, the two categories of heat transfer are moist heat and dry heat
T or F |
True
|
|
|
The best rack placement for baking is on the top rack in the highest position
T or F |
False
|
|
|
Many salt substitutes contain potassium which is a benefit for individuals with kidney, heart or liver problems
T or F |
False
|
|
|
Darker and duller finished on a baking sheet or pan will result in a browner, crisper crust
T or F |
True
|
|
|
Effective meal planning includes efficient management of
|
-money
-time -energy |
|
|
Which of the following organizational groups distributes menu guidelines for its school lunch programs
|
United States Department of Agriculture USDA
|
|
|
Where do most ppl buy their food?
|
supermarkets
|
|
|
Comparing prices for food is based on
|
cost per serving
|
|
|
Food in its raw state, minus that which is discarded- bones, fat, skins and/or seeds- is called
|
Ediple portion EP
|
|
|
Regarding portion control, portions are described
|
-by weight
-by size -by number |
|
|
Flatware as assigned positions on the table setting depending on...
|
what type of meal is being served
|
|
|
The traditional food-based menu planning from the USDA is based on five food items from food compenent groups
T or F |
True
|
|
|
In the estimation of amount of prep time needed for a meal, start at the serving time and working backwards
T or F |
True
|
|
|
Meat from herbivores serves as an important source of ___ in the American diet
|
complete proteins
|
|
|
What part of the animal is the main source of dietary meat?
|
muscle tissue
|
|
|
The most abundant protein in connective tissue is
|
collagen
|
|
|
Cuts of mean high in connective tissue..
|
are more flavorful than tender cuts
|
|
|
The fat content of a cut of meat varies with
|
-genetics and age
-diet and exercise -cut |
|
|
which of the following statements is true..
|
Over 3/4 of North American cattle are treated with hormones
|
|
|
Which of the following pigments in fresh meat is brownish-red in color?
|
metmyglobin
|
|
|
Which of the following is a false statement about meat pigments?
|
The higher the concentration of hemoglobin in raw meat, the more intense is its bright color
|
|
|
Meat derives some of its flavor from ___ compounds called extractives
|
nitrogen
|
|
|
Which of the following is not found in the nutrient content of meat?
|
soluble and insoluble fiber
|
|
|
Which of the following additives used in processed meat and poultry products may be used as a meat tenderizer?
|
-bromelin
-ficin -papain |
|
|
Bones in a cut of meat serve as landmarks for the identifying the various cuts of a carcass
T or F |
True
|
|
|
The Wholesale Meat Act of 1967 ensured that meat sold intrastate meets the same standards as federally inspected meat
T or F |
True
|
|
|
Poultry is sold by
|
-gender
-age -weight |
|
|
In both chicken and turkeys, the ____ content of the white meat is lower than that of the dark meat.
|
myoglobin
|
|
|
Wild ducks have darker breast meat than domesticated chickens and turkeys because
|
they exercise more by flying
|
|
|
Chicken nuggets
|
-may be composed of a high proportion of chicken skin
-are a high-calorie food -may have monosodium glutamate(MSG) as an ingredient -are often held together by a finely minced skin |
|
|
A good rule of thumb when deciding how much ready to eat poultry to purchase is
|
1/2 lb per person
|
|
|
When you brined your bird for Thanksgiving this year the results were really disappointing. The flesh was too mushy when it came out of the brining solution. What could have gone wrong?
|
The bird was left too long in the brining solution
|
|
|
Poultry is sufficiently cooked when the internal temp reaches a minimum of
|
165 degrees for 15 seconds
|
|
|
A well-cooked bird, having already reached the proper internal time and temp, may also exhibit some other characteristics including
|
-juices run clear
-a bit of bone shows on the tip of the leg -firm flesh -a drumstick that wiggles and easily moves in its joint when touched |
|
|
Examples of invertebrate fish include
|
-crustaceans
-bivalves and univalves -cephalopds |
|
|
Meat from fish in general is
|
lower in fat than other meats
|
|
|
One of the reasons why fish is tender is because
|
there is little hydroxyproline in the connective tissue
|
|
|
The pink/orange hue seen in the same salmon, trout and crustaceans comes from
|
anthocyanins and anthoxanthins
|
|
|
Which of the following is not a characteristic of fresh fish
|
gaping flesh and swollen belly
|
|
|
When ordering a fish that has been prepared "en papillote" you know that it has been prepared by which of the following cooking methods?
|
steaming
|
|
|
Milk products are rich in all of the following nutrients except
|
vitamins C and E
|
|
|
Approximately 80% of the calcium ingested by Americans is derived from dairy products
T or F |
True
|
|
|
There has been a significant increase in the consumption of milk since the 1970s
T or F |
False
|
|
|
Although milk is rich in many minerals , it is low in iron
T or F |
True
|
|
|
Ultrahigh-temp UHT processing
|
packages milk products in aseptically sterile containers
|
|
|
Which of the following compounds does not contribute to the color of milk?
|
Niacin
|
|
|
Which of the following is not a basic step in curd treatment
|
curing
|
|
|
Which is the most commonly used enzyme to coagulate milk in the process of making cheese?
|
rennin
|
|
|
Cheese flabor originates from a combination of over ____ different volatile and nonvolatile compounds that develop during curing and ripening
|
300
|
|
|
Processed cheese is a cheese made from
|
combining different varieties of natural cheese, heating and adding other ingredients to produce a stable emulsion
|
|
|
Most cheeses should be stored in the
|
refrigerator in their original wrapper until opened
|
|
|
Most semi-hard cheese reach their full flavor when served chilled
T or F |
False
|
|
|
The flavor of a cheese becomes milder with aging
T or F |
False
|
|
|
Which of the following is an example of how eggs are used in food prep
|
clarifying liquids for soups
|
|
|
The chalazae at the top and bottom of the egg
|
anchor the yolk and secure the yolk to its vitelline membrane so that the yolk stays centered in the middle of the egg
|
|
|
Which of the following statements is incorrect about the eggshell?
|
brown eggs have a higher nutrient content than white eggs
|
|
|
The basis for the size of an egg is the
|
minimum weight of a dozen eggs in shell
|
|
|
Liquid egg substitutes
|
are used when raw eggs would pose a food safety risk
|
|
|
Coagulation temperatures for
|
beaten eggs begin at about 144 degrees F
|
|
|
The emulsifying agents lecithin is found only in the egg whites
T or F |
False
|
|
|
The binding agent in eggs is the proteins
T or F |
True
|
|
|
Vegetables are defined as
|
a plant or parts of a plant that are used as food
|
|
|
Fruits, often seen masquerading as vegetables include
|
okra, eggplant, olives, water chestnuts and peppers
|
|
|
The cell walls in vegetables gain their structural support from the cell wall fibers that are indigestible by humans and include all except..
|
glucose
|
|
|
The compound that increases in the vegetable as it matures and causes it to toughen is
|
lignin
|
|
|
Turgor is the word that describes the
|
rigid firmness of the cell due to the presence of water
|
|
|
The coloring compounds that are a precursor to vitamin A are
|
carotenoids
|
|
|
In older plants, the ____ color is degraded, causing underlying pigments to show
|
chlorophyll
|
|
|
With few exceptions, fresh, unprocessed vegetables are low in..
|
-calories
-cholesterol -sodium -fat |
|
|
A creamy white pigment is an example of an
|
anthoxanthin
|
|
|
____ is a condiment made from fermented cooked soybeans held together by a sticky bacterial product
|
Tempeh
|
|
|
One cup of dried beans usually yields ____ cups of cooked beans
|
2 - 2.5
|
|
|
A potentially toxic compound called solanine occurs when
|
potatoes are exposed to sunlight
|
|
|
Leucoplasts store starch and some water
T or F |
True
|
|
|
The best amount of begetables to buy is an amount that will be used within 2 weeks
T or F |
False
|
|
|
Fruits are..
|
ripened ovaries and adjacent parts of a plant's flowers
|
|
|
Which is a vegetable treated like a fruit
|
rhubarb
|
|
|
Organic acids contribute..
|
tart flavor compenents in fruits
|
|
|
The natural sugars listed below are largely responsible for the sweetness of fruits with the exception of
|
maltose
|
|
|
Pectin is the..
|
cementing compound between the cell walls of the fruit
|
|
|
Phenolic compounds..
|
are also known as tannins
|
|
|
The process of pasteurizing juice..
|
inactivates enzymes and destroys microorganisms that can cause foodborne illness
|
|
|
Enzymatic browning in fruits can be slowed down or inhibited by
|
-refridgeration
-coating with a cream of tartar solution -dipping fruit in ascorbic acid or sulfur solutions |
|
|
Sugar content in general increases as the fruit ripens
T or F |
True
|
|
|
Superfruits are superior to other fruits in nutrient content
T or F |
False
|
|
|
Which is the primary grain
|
wheat
|
|
|
The ____ is about 14.5 % of the grain by weight and is an excellent source of fiber and minerals
|
bran
|
|
|
The ____ is rich in fat and incomplete protein, and is an excellent source of B vitamins and vitamin E
|
germ
|
|
|
Cereal protein is..
|
considered incomplete because it is lacking adequate amounts of the amino acid methionine
|
|
|
Arborio rice is characteristically..
|
known for its creamy texture
|
|
|
Which of the following explains why cereal grains expand upon cooking
|
The starch molecules gelatinize when heated in water, thus swelling the grain
|
|
|
Water-soluble vitamins can be applied to cereal by spraying them on before the cereal has been heated
T or F |
True
|
|
|
Proteins in cereal grains are high quality and complete
T or F |
False
|
|
|
Crumb is partially created during baking..
|
-by the number and size of air cells produced
-by the amount of protein coagulation -with small, densely packed air bubbles if the crumb is fine in texture -with large, often irregular air holes if the cumb is coarse in texture |
|
|
The ability of a baked product to rise is directly related to its ____ content
|
protein
|
|
|
Which of the following statements about gluten formation is correct
|
-is formed from the combo of gliadin and glutenin
-is both plastic and elastic -gliadin is elastic while glutenin exhibits fuidity and stickiness -forms such a solid structure that it can be physically separated from the flour mixture by kneading dough under cold running water |
|
|
The purpse of kneading is to
|
compress and stretch the dough to increase gluten strength
|
|
|
Sugar..
|
increases volume, adds moistness and improves color
|
|
|
Which of the following sugars is the least sweet
|
lactose
|
|
|
The sweetest of all the granular sugars is
|
fructose
|
|
|
The only animal source sugar is
|
lactose
|
|
|
The sugar alcohols are particularly useful in gums and breath mints because they are
|
mouth cooling, low in calories and protect against tooth decay
|
|
|
Health problems associated with sugar intake above recommendations include
|
-weight gain
-risk of heart disease -risk of diabetes -accumulation of visceral fat |
|
|
The recommended daily intake of added sugars for adults is
|
8 - 9 t/d
|
|
|
The sugars vary with respect to sweetness based on their type and concentration
T or F |
True
|
|
|
Non-nutritive sweeteners may contain calorie-containing substances but are so sweet that only a small concentration is needed, and therefore provide no calories
T or F |
True
|
